EVALUATION OF ANTIMICROBIAL ACTIVITY OF WILD YEAST STRAINS ISOLATED FROM HOMEMADE IDLI BATTER

Author (s) : S.MENAKA

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Abstract :
Homemade idli batter is a traditional fermented food commonly prepared in South India, known for its unique taste and nutritional value. The fermentation process is essential for idli batter preparation, driven primarily by the activity of lactic acid bacteria. However, little is known about the potential role of wild yeast strains in this fermentation process and their possible antimicrobial properties. This study aimed to isolate and identify wild yeast strains from homemade idli batter and evaluate their antimicrobial activity against common foodborne pathogens. A total of 30 idli batter samples were collected from various households, and yeast strains were isolated using selective media. Molecular techniques, including DNA sequencing, were employed to identify the isolated wild yeast strains. The antimicrobial activity of the identified yeast strains was determined using the agar well diffusion method against a panel of foodborne pathogens, including Escherichia coli, Staphylococcus aureus, Salmonella enterica, and Listeria monocytogenes. The results revealed the presence of diverse wild yeast strains in homemade idli batter, belonging to various genera such as Saccharomyces, Candida, and Pichia. These wild yeast strains exhibited varying degrees of antimicrobial activity against the tested foodborne pathogens. Interestingly, some yeast strains demonstrated a broad-spectrum antimicrobial effect, inhibiting the growth of multiple pathogens, while others showed more specific inhibition patterns. The findings from this study shed light on the potential application of wild yeast strains in enhancing food safety through their antimicrobial activity. Moreover, understanding the fermentation dynamics of these wild yeast strains in idli batter contributes to the preservation of this traditional food preparation technique. Overall, this research provides valuable insights into the utilization of wild yeast strains for the development of novel, natural antimicrobial agents in the food industry. It opens avenues for further investigations into the mechanisms of antimicrobial action and potential probiotic properties of these yeast strains, with potential applications in food preservation and safety.

Keywords : Traditional fermented food, food preservation, Antimicrobial activity, Probiotic

Conference Date : 13/11/2020

Pages : 256

Paper ID : 20256